Asparagus and Pork Casserole with Herb Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 14 mg | (117 %) | ||
| Vitamin K | 94.8 μg | (158 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 302 μg | (101 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 431 mg | (43 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 400 grams white Asparagus
- 400 grams green Asparagus
- 2 Tbsps vegetable oil
- salt
- freshly ground pepper
- also
- 150 grams cooked Smoked pork chop (boneless)
- 100 milliliters milk
- 100 milliliters Whipped cream
- 2 eggs
- salt
- freshly ground pepper
- 50 grams grated Hard cheese (such as Gouda or Emmentaler)
- 1 Tbsp chopped parsley
- For the salad
- 300 grams Fresh herbs (at choice)
- Chervil (parsley leaves, daisies,)
- Watercress basil, sorrel, young nettle, etc.)
- 200 grams small Tomatoes
- 1 Tbsp Honey vinegar (5% acidity)
- 1 tsp Lime juice
- salt
- freshly ground pepper
- 3 Tbsps sunflower oil
- melted butter (for greasing the ramekins)
Preparation steps
Cut off the tough bottoms of the white asparagus, peel the spears. Bring a large pot of salted water to a boil and cook the asparagus until tender, about 8 minutes. Rinse the green asparagus, cut off the tough ends and peel if necessary. Cut the spears into 5-6 cm (approximately 2 1/2-inch) long pieces.
Heat the oil in a large skillet, add the asparagus pieces, season with salt and pepper and saute over low heat until tender, about 8 minutes, reduce heat. Remove, drain on paper towels and let cool.
Preheat the oven to 180°C (approximately 350°F). Butter a baking dish. Cut the pork into small cubes. In a bowl, whisk together the cream and eggs, season with salt and pepper. Place the asparagus in the baking dish and scatter the pork over the top. Pour the cream mixture over and sprinkle with the cheese and the parsley. Bake until golden brown, 15-20 minutes.
For the salad: Rinse the herbs, shake dry and tear into bite size pieces, drain well. Halve the tomatoes and remove the stems. In a bowl, whisk together the vinegar and lime juice, season with salt and pepper, whisk in the oil .
Arrange the asparagus casserole with the salad on plates and drizzle with the vinaigrette.
